Nutritional Info
- Servings Per Recipe: 2
- Amount Per Serving
- Calories: 215.6
- Total Fat: 3.5 g
- Cholesterol: 11.3 mg
- Sodium: 2,233.2 mg
- Total Carbs: 39.7 g
- Dietary Fiber: 7.4 g
- Protein: 7.8 g
View full nutritional breakdown of Carrot Soup calories by ingredient
Carrot Soup
Submitted by: DANYMANIntroduction
this is a wonderful, thick, tasty soup. Great for a cold day! Another idea for a different taste is to substitute the spices for 2 pinches nutmeg, 1/2 tsp dried mint & a dash of cinnamon this is a wonderful, thick, tasty soup. Great for a cold day! Another idea for a different taste is to substitute the spices for 2 pinches nutmeg, 1/2 tsp dried mint & a dash of cinnamonNumber of Servings: 2
Ingredients
-
3 carrots, cut into chunks
1 medium potato, cut into chunks
2 cans of chicken broth
1 tsp basil
1 tsp thyme
1 cup chopped onion
3 cloves garlic, minced
1/8 cup sliced almonds
1/2 cup broth
Directions
Bring carrots, potato and spices to a boil in 4 cups (2 cans) broth. Cover and simmer 15 minutes until vegetables are cooked. Allow to cool.
Saute onion, garlic and almonds in the reserved 1/2 cup of broth until onions are soft. Add to cooked vegetables.
Puree everything together in a blender (or just use a hand blender in the pot) until smooth.
Return the puree to the pot and reheat if needed.
Number of Servings: 2
Recipe submitted by SparkPeople user DANYMAN.
Saute onion, garlic and almonds in the reserved 1/2 cup of broth until onions are soft. Add to cooked vegetables.
Puree everything together in a blender (or just use a hand blender in the pot) until smooth.
Return the puree to the pot and reheat if needed.
Number of Servings: 2
Recipe submitted by SparkPeople user DANYMAN.
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